Rice and Coconut

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Thursday, February 12, 2015

I combined Indonesian sweet soy sauce / kecap manis, soy sauce and famous hot / spicy sriracha sauce with fresh grated ginger minced garlic and lime juice to make this easy sweet and spicy udon noodles.
You can add thinly slice meat if you like or just cook as vegan dish like I did just add some bean sprouts, tofu,tempeh or any vegetables you like.

Directions :
Bring 5 Quart water to boil, Cook udon noodles in boiling water for 10-12 minutes or just follow directions on the package, Drain and set aside.

In a medium bowl mix all the sauce ingredients stir until combine, set aside

meanwhile in large skillet heat sesame oil and cook onion until brown / caramelized, add the sauce mixed,stir, cook for about a minute or so, add noodles and bean sprouts and cook for another 3 minutes or so and stir frequently and ready to serve immediately.

Thursday, February 5, 2015

These gluten free brownies made out of three combination of flours ( rice,almond and coconut flour )

As an experiment I'm glad it turn out well I'm satisfied with the recipe and I'm glad that my friend who is gluten free really like it.

The peppermint bark topping make this gluten free brownies more tasty and colorful and I definitely will make it again and mark it as special gluten free dessert.

Ingredients :

- 3/4 cup rice flour

- 3/4 cup almond flour

- 1/2 cup coconut flour

- 1/2 cup unsweetened cocoa powder

- 3/4 cup sugar

- pinch of salt

- 3/4 cup vegetable oil

- 4 eggs

- 1 tea spoon vanilla extract

- 1 cup peppermint bark ( chopped )

Directions

Preheat oven to 350 F, Lightly spray 9 x13 baking dish with cooking sprayIn a mixing bowl,combine the rice,almond and coconut flour,sugar,cocoa and saltIn another bowl, combine the oil,eggs and vanilla, Add the wet ingredients to dry ingredients ( rice flour mixtures ) mix until combine, do NOT over mixSpread into prepared baking dish sprinkles chopped peppermint bark on top.Bake for 25 minutes or until a toothpick inserted in the center are clean.